# Components:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup full-fat coconut milk
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup unsalted shelled pistachios
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or granulated sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk (for drizzling)
# Method:
01 - In a saucepan, combine mashed ube, granulated sugar, full-fat coconut milk, ube extract, and a pinch of salt.
02 - Heat mixture over medium, stirring constantly, until smooth and slightly thickened, approximately 5 minutes. Remove from heat and let cool to room temperature.
03 - Place unsalted shelled pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and a pinch of salt in a blender, and blend until completely smooth.
04 - Transfer pistachio mixture to a saucepan and gently heat over medium-low, stirring frequently for 5 minutes without allowing to boil. Remove from heat and let cool.
05 - Distribute the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway.
06 - Place molds in the freezer for 1 hour to allow the ube layer to set enough to hold the pistachio topping.
07 - Pour the cooled pistachio mixture over the set ube base, filling molds to the top. Insert sticks. Transfer molds to freezer and freeze for at least 5 hours, or until bars are completely solid.
08 - Remove ice cream bars from molds. Optionally, drizzle each with sweetened condensed milk and sprinkle with chopped pistachios before serving.
